This delightful fusion of Chinese-Peruvian flavors of Tallarín Saltado is a delicious stir-fry featuring vibrant colors and robust, savory goodness.
Tallarín Saltado otherwise known as Tallarines Saltados, is a beloved Peruvian stir-fry, that melds Chinese-Peruvian flavors for a unique, delicious dish. With a medley of flavors, veggie texture, and easy prep, it’s destined to become a favorite!
Use beef to make this popular Tallarin Saltado de Carne or you can also use chicken, pork or shrimp!
Plus, if one-pot wonders like Espagueti con Carne Molida (Puerto Rican Spaghetti), Sopa de Salchichon (Salami Soup), and Sudado de Pollo, captivate you, this skillet sensation won’t disappoint! More importantly, if you savor the goodness of Lo Mein and Chow Mein, this dish is tailor-made for your palate!
Jump to:
Reasons to Love this Recipe
- Flavorful Fusion: In this blend of Chinese and Peruvian cuisines, the stir-fried noodles, vegetables, and meat are seasoned with a savory and tangy base of soy sauce, oyster sauce, and spicy aji amarillo. The result is a delicious blend of flavors that the whole family will love.
- Versatility: One of the great things about this dish is its versatility. You can use various types of meat such as beef, chicken, pork or seafood, or even a combination of all. Additionally, you can customize the vegetables and adjust the level of spiciness to suit your taste.
- Texture Contrast: The dish offers a satisfying contrast of textures. The stir-fried noodles are soft and absorb the savory sauce, while the vegetables and meat retain their crispiness. This play of textures adds a dynamic element to each bite, that’s just perfect for Tallarines Peruanos!
- Quick and Easy: This dish is a relatively quick and easy dish to prepare, making it perfect for busy schedules. The stir-frying technique ensures that the ingredients cook rapidly, allowing you to have a flavorful and satisfying meal on the table in a short amount of time!
Ingredients
- Pasta – Linguine works best for this dish.
- Beef – Use a good quality thin beef. Good choices are thin rib eyes and skirt steak.
- Scallions – Scallions add such a distinctive and delicious flavor, do not skimp out!
- Tomatoes and Red Peppers – As we often say, we eat with our eyes first, and the inclusion of tomatoes and red peppers not only delights the taste buds but also adds a visually beautiful element to the overall presentation.
- Garlic – Use finely minced garlic or garlic puree.
- Aji Amarillo – Aji amarillo is a spicy pepper used heavily in Peruvian cuisine. For this dish we are using aji in a sauce/paste form. If you love spicy foods, feel free to use more than what this recipe calls for.
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Substitutions and Variations
I Don’t Like Beef, Will Chicken Work in this Dish?
- Yes! Chicken, pork or seafood work excellent in this dish.
Can I Use a Different Type of Pasta?
- The best types of pasta for this dish are linguine, spaghetti and penne.
What Other Vegetables Work in this Dish?
- Broccoli florets, carrots and white onions are delicious.
Instructions
Step 1: Begin with cooking the pasta per box instructions. (Note: Do not overcook the pasta or your noodles will be mushy.)
Step 2: Cut the beef into 2 inch strips and season with salt, pepper and half the garlic.
Step 3: Add oil to a skillet and heat over medium-high heat. Add the steak and stir fry for one minute, stirring in between. Remove the pieces from the pan and set aside until ready to use.
Step 4: Add the onions and peppers and cook until the onions are translucent.
Step 5: Add the oyster sauce, sesame oil, soy sauce, garlic and aji amarillo and stir. Cook for a few seconds.
Step 6: Add the steak back to the pan and stir. (Note: If you would like a thicker sauce, combine two tablespoons of water and ½ a tablespoon of cornstarch together in a separate bowl and stir using a fork. You can now add it to the dish.)
Step 7: Add the pasta and combine well with the sauce and veggies.
Step 8: Top the pasta with the scallions and tomatoes and stir well.
Step 9: Top with some sesame seeds and stir. Cook everything together for another minute or two, stirring in between cooking. The dish is ready to serve.
Expert Tips
- Pasta – Make sure not to overcook pasta or your noodles will be too mushy for this dish.
- Soy Sauce – Because the steak is seasoned with salt, it is important to not add more than the recipe states or the dish may be too salty.
- Peppers – Adding additional rainbow peppers like yellow, green, and orange peppers, not only adds extra flavor but is also aesthetically appealing.
Recipe FAQs
Although, they share the same basic ingredients, Lomo Saltado, is made with pork strips and served on top of rice.
If you have any leftovers, store in a container and refrigerate.
Consume this dish within 4 days.
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
Other One Pot Dishes You Will Love
📖 Recipe
Tallarín Saltado
Ingredients
- ½ lb linguine pasta
- 1-2 roma tomatoes cut julienned style
- 3 scallions cut julienned style
- 1 red onion cut julienned style
- ½ red pepper cut julienned style
- ½ lb steak thinly sliced
- 1-2 tablespoon vegetable or corn oil
- 3 garlic cloves finely minced or use garlic puree
- salt and pepper to taste (optional)
- 2 teaspoon aji amarillo sauce or to taste
- 2 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon apple cider or wine vinegar
- ½ teaspoon sesame oil
- ½ tablespoon cornstarch to thicken
Topping
- sesame seeds
Instructions
- Begin with cooking the pasta per box instructions. (Note: Do not overcook the pasta or your noodles will be mushy.)
- Cut the beef into 2-inch strips and season with salt, pepper and half the garlic.
- Add oil to a skillet and heat over medium-high heat. Add the steak and stir fry for one minute, stirring in between. Remove the pieces from the pan and set aside until ready to use.
- Add the onions and peppers and cook until the onions are translucent.
- Add the oyster sauce, sesame oil, soy sauce, garlic and aji amarillo and stir. Cook for a few seconds.
- Add the steak back to the pan and stir. (Note: If you would like a thicker sauce, combine two tablespoons of water and ½ a tablespoon of cornstarch in a separate bowl and stir using a fork. You can now add it to the dish.)
- Add the pasta and combine well with the sauce and veggies.
- Top the pasta with the scallions and tomatoes and stir well.
- Top with some sesame seeds and stir. Cook everything together for another minute or two, stirring in between cooking. The dish is ready to serve.
Notes
- Aside from steak, you can also use chicken, pork, shrimp, or a combination of.
- Other yummy veggies in this dish include broccoli florets, carrots and white onions.
- Use linguine, spaghetti or penne pasta.
Mike says
What an amazing recipe! Thank you!